Apricot and Nut Tartlets

by Editorial Staff

Butter-cheese “cups” are baked with dried apricots and nuts filling. With dried apricot pieces, these miniature “pies” are especially delicious.

Summary

Prep Time	15 mins
Cook Time	30 mins
Total Time	45 mins
Course	Dessert
Servings (Default: 25)

Ingredients

Butter, softened – ½ cup and 1 tbsp
Cream cheese – 6 tbsp
Flour – 1 glass
Brown sugar – ¾ cup
Egg, lightly beaten – 1 pc.
Vanilla extract – ½ teaspoon
Salt – ¼ teaspoon
Dried apricots, cut into small pieces – 0.6667 cup
Nuts (pecans or walnuts), chopped – 0.3333 cup

Instructions

Whisk in ½ cup butter with soft cream cheese until fluffy. Gradually adding the sifted flour, continue to beat. When the dough “gathers” into a ball, cover it and place in the refrigerator for 15 minutes.
Combine sugar, egg, vanilla, salt and remaining butter. Stir in apricots and nuts.
From the chilled dough, make 25 balls about 2.5 cm in diameter. Grease small muffin tins and place the dough in them (bottom and sides). Put a teaspoon of the apricot mixture in the middle of each “cup”.
Bake in the oven at 165 degrees for 25-30 minutes (until golden brown). Cool the tartlets on a wire rack without removing them from the molds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.